Eggy Avocado Boats & Kale Salad - alive magazine
Baked avocados turn über custardy and even more decadent with a soft yolky egg tucked inside. Get ready to impress all your foodie friends.
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Cooking tools:
- Muffin tin
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 large bunch kale, destemmed and chopped (about 8 cups/2 L)
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 lemon
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- Sea salt
- ground black pepper
- 2 cups (750 mL) colourful cherry tomatoes, halved (about 28 tomatoes)
- 1/2 cup (125 mL) chopped fresh basil or mint
- 2 firm, ripe avocados, halved and pitted
- 4 large organic eggs
- Aleppo pepper, to taste (optional)
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